Oven Fish n' Chips

My goodness has it been hot this summer. Well, hot for me. This is the first summer I have spent out of the PNW in about 15 years. Even though I may be melting, I still want to spend all day in the hot kitchen cooking up delicious food. Since it is so hot, a light and easy meal is the best way to go. This dish would definitely fit that bill. It was fast and really good. Of course you could do anything you like for the "chips". I found a great recipe for actual baked sweet potato chips that I will definitely be trying.

Hope everyone is enjoying their summer!

Oven Fish N' Chips
adapted from tasteofhome Guilt Free Cooking

Ingredients:
2 tablespoons olive oil
1/4 teaspoon pepper
4 medium baking potatoes (1 pound) {could use sweet potatoes}

Fish:
1/3 cup all-purpose flour
1/4 teaspoon pepper
1/4 cup egg substitute
2 tablespoons water
2/3 cup panko bread crumbs (could also use crushed cornflakes)
1 tablespoon grated Parmesan cheese
1/8 teaspoon cayenne pepper
1 pound frozen haddock fillets, thawed (could use cod, I used tilapia because that is all I could find.)

Directions:

1. Preheat oven to 425º.
2. In a large bowl, combine oil and pepper. Cut potatoes lengthwise into 1/2in strips. Add to oil mixture; toss to coat. Place on a baking sheet coated with cooking spray. Back at 425º for 25-30 minutes, or until golden brown and crispy.
3. Meanwhile, combine flour and pepper in a shallow dish. In a second dish, beat egg substitute and water. In a third dish, combine bread crumbs, cheese and cayenne pepper. Dredge fish in flour, then dip in egg mixture and roll in bread crumbs.
4. Place on a baking dish coated with cooking spray. Brake at 425º for 10-15 minutes or until fish flakes easily with a fork. 
5. Serve with potatoes chips, and tartar if desired. 

Serves 4

Nutrition: Calories 243; Fat 2g;  Carbs 28g; Cholesterol 67mg; Protein 27g; Fiber 0mg 

Spicy Turkey Lettuce Wraps

Wow, it has been a really long time since I last posted. Almost three months. What have I been doing with myself? Well, I started working full time about three months ago. Ever since then I haven't had much time to try new recipes. I had to get used to my new hours of working, and I really had to get used to both my husband and I working full time. For months it was just him working and me staying home with the dog. I had all the time in the world to plan out our weekly meals and work on new recipes. Well, three months of working and I think we are getting settled in our new ways. I have been looking for recipes that able me to prep ahead of time and allow my husband to finish right before I get home. So as you may guess I have been using my crock pot A LOT!

Now I'm going to try my hardest to get back into taking pictures and posting recipes, but I can't guarantee lots of posts.

Here are a few pictures of what we have been up to in the last few months though!

My husband loves to hike and spend the beautiful days outdoors. So I have been happy to join him and so has our pup Leia! We got her around February and were instantly in love. Thankfully she is an outdoors dog and loves to go on hikes with us. Living in Colorado Springs we have a plethora of trails around us so we will have plenty to do. Right now with the temperature above 90º we haven't been hiking much. Being from the Pacific Northwest anything above 75º I'm melting. Definitely have to get used to this heat!

Done with our crazy life! Here is a great healthy recipe that will spice up any night!!

Spicy Turkey Lettuce Wraps
adapted from P.F. Changs recipe

Ingredients:
1 lb ground turkey
1/2 onion, mince
salt & pepper
2 garlic cloves, minced
2 1/2 tablespoons soy sauce
1 tablespoon + 1 teaspoon rice vinegar
1 tablespoon sesame oil
1 tablespoon peanut butter
1/2 tablespoon water
1/2 tablespoon honey
1 tablespoon chili garlic sauce (or less if you like it less spicy)
dash of pepper
3 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped
1/4 cup peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry

Directions:

1. Heat a large skillet on high. Add chicken, onion, salt & pepper, then cook until chicken is nearly done, stirring often to break up the meat. Add garlic and ginger then continue cooking until chicken is no longer pink.
2. Meanwhile, in a microwave safe bowl, combine soy sause, vinegar, oil, peanut butter, water, honey, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.
3. Add green onions and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.
4. Sprinkle with chopped peanuts, and serve with cold lettuce leaves.